how to make kalakhand Archives - Learning-to-cook https://www.akilaskitchen.com/tag/how-to-make-kalakhand/ Lets learn the cooking in a simple way Sun, 21 Oct 2018 08:13:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.akilaskitchen.com/wp-content/uploads/2018/05/cropped-Akilas-kitchen-1-32x32.jpg how to make kalakhand Archives - Learning-to-cook https://www.akilaskitchen.com/tag/how-to-make-kalakhand/ 32 32 Mango Kalakhand Recipe https://www.akilaskitchen.com/mango-kalakhand-recipe/ https://www.akilaskitchen.com/mango-kalakhand-recipe/#comments Sat, 30 Apr 2016 13:34:00 +0000 https://www.akilaskitchen.com/2016/04/mango-kalakhand-recipe.html Mango Kalakhand recipe with easy step by step instructions for your easy understanding.   Kalakhand that too Mango Kalakhand, the name itself makes me drooling as I am big fan of Kalakhand recipe. I already have regular version of Kalakhand recipe and as I had remaining mangoes after preparing the mango raita, I decided to […]

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Mango Kalakhand recipe with easy step by step instructions for your easy understanding.
Mango Kalakand

 

Kalakhand that too Mango Kalakhand, the name itself makes me drooling as I am big fan of Kalakhand recipe. I already have regular version of Kalakhand recipe and as I had remaining mangoes after preparing the mango raita, I decided to prepare Mango Kalakand. Also I am happy to share that this is my 500th post. I didn’t prepare particularly for this. Just it came as a coincidence. 😊
Here are some other sweet recipes for you to check

 

Mango Kalakhand

 

Mango Kalakhand

Preparation time: 5 min | Cook Time: 40 min | Serves: 9
Recipe Category: Dessert | Recipe Cuisine: North Indian

Ingredients 
Mango Puree – 3/4 cup
Paneer / Cottage cheese – 3/4 cup
Koya – 1 cup
Sugar – 1 cup (adjust the sugar according to the sweetness of the mango)
Cardamom powder – 1/4 tsp
Ghee – 2 tsp + 1 tsp
Nuts of your choice – as your wish (like Cashews, pistachios, almonds, melon seeds)
Saffron for garnishing

 

Method for preparing Mango Kalakhand Recipe

 

1. Keep all your ingredients ready. In a pan add the sugar and the mango puree.

2. When the sugar got dissolved well, check on the single string consistency. Add the crushed koya.

3. Koya also gets dissolved. Keep on stirring. When the koya slightly thickens, add the crumbled paneer.

4. The mixture starts to thicken to half the quantity. Add 2 tsp ghee at this stage and keep stirring. Add the cardamom powder.

5. Add the crushed nuts and keep stirring. It might take another 8 to 10 minutes in medium flame or check if the kalakhand is not sticking on the sides and ghee separates.

6. Keep mixing for another 5 minutes in slow flame. Meanwhile, take another vessel and spread 1 tsp of ghee and keep it ready. Now switch off the stove and transfer it to the ghee sprayed vessel.

7. Flatten it slightly and garnish with some more nuts and saffron.

8. Again flatten by pressing it using a butter paper for even surface. Let it rest for 1 hr. Remove the butter paper and cut into squares.

9. Serve the yummy Mango Kalakhand.

Tasty Mango Kalakhand is ready.

 

Printable recipe of Mango Kalakhand Recipe

 

Notes:
1. My mangoes are not that much sweet so added more sugar. So check the sweetness of the mangoes and add sugar accordingly. If you have added more also, you can adjust by increasing the paneer or koya.
2. In 3rd and 4th step, while the mixture is boiling, it may get splashed on you. So be careful while stirring.
3. You need to keep on stirring to avoid the mixture get burnt.
4. I added only almonds. You can add any nuts of your choice.
5. If mango puree is not enough to dissolve the sugar, you can add little water.

 

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]]> https://www.akilaskitchen.com/mango-kalakhand-recipe/feed/ 1 Kalakhand | Milk Sweet https://www.akilaskitchen.com/kalakhand-milk-sweet/ https://www.akilaskitchen.com/kalakhand-milk-sweet/#comments Wed, 06 Feb 2013 15:57:00 +0000 https://www.akilaskitchen.com/2013/02/kalakhand-milk-sweet.html This post is in my draft for a very long time back. Now only giving the new look for it. My hubby took my Camera and coz of that, digging  my draft for posting the recipe. This Kalakhand is one of my favorite recipe. Never have the patience to try it. But one fine day, […]

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]]> This post is in my draft for a very long time back. Now only giving the new look for it. My hubby took my Camera and coz of that, digging  my draft for posting the recipe. This Kalakhand is one of my favorite recipe. Never have the patience to try it. But one fine day, finally tried and came out very good. The final product was bit sticky n watery, but when it cools, it became thick and taste is awesome. I cut down the time, by using condensed milk.

Ingredients

For making paneer

  • Milk – 1 litre + 1/2 litre
  • Lemon juice – 3 tsp

For Kalakhand

  • Condensed milk – 1 can
  • Saffron – few strands
  • Cardamom – a pinch
  • Sugar – if necessary
  • Pistachios – few crushed
  • Almonds – few crushed

Method

  • Bring milk to boil and add lemon juice.
                        
  • Milk curdles.
  • Strain the curdled milk using a muslin cloth or cheese cloth with running water so as to remove the lemon smell and leave it for 1 to 2 hrs.
                       
  • Crumble this paneer and keep aside.

  • In a heavy bottomed non stick pan, add the 1/2 litre milk and condensed milk and bring to boil.
  
  • When the milk slightly thickens, add the crumbled paneer to it and keep stirring in medium flame, as it may stick to the bottom. (At this stage, if sugar is needed, add sugar)
  • When the mixture thickens a bit  more, add the cardamom and stir again, till slight golden colour texture forms.

  • Now grease a plate and transfer the mixture and flatten it.

  • Add the crushed nuts and saffron and press bit.
  • Leave it for 20 to 30 minutes and cut into squares and serve.
  • Delicious kalakhand is ready. 

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